Brewing raw materials: Whether it is modern brewing or ancient brewing, the requirements for the selection of raw materials are the same, that is, fresh, full, moth-eaten and moldy.
Except rice and glutinous rice, raw materials can be crushed, added with auxiliary materials and distiller's grains for fermentation, or cooked and fermented as a whole.
The process of brewing is basically as follows: raw materials → soaking → primary steaming → stewing grain → re-steaming → spreading and cooling → adding koji → boxing and cultivating bacteria → blending tank → barrel fermentation → distillation → finished wine.
The key to the success of uncooked liquor-making lies in distiller's yeast, which can not only convert raw starch into sugar, but also convert sugar into alcohol, and also ensure high liquor yield and perfect taste.
Brewing is carried out by solid-state fermentation and solid-state distillation. Put a big iron pot on the big stove, pour the wine into the iron pot, put the wine retort on it, and put a big iron pot full of water.
When steaming wine, the fire should be uniform and the wood should be hard. Pay attention to the degree of heat when steaming wine, and measure the water temperature of the pot by hand from time to time. If the water temperature does not continue to rise, it should be scooped out at about 30 degrees and re-injected with cold water, otherwise it will not condense. After about five or six pots of water, the wine is almost baked.